A perfect foray into soup season if you ask me!! The salty savory sausage and sweet creamy corn balance each other out perfectly while the potato adds a bit more substance.
My favorite part of any soup recipe is adding toppings - this one you can get creative with! I kept it pretty classic this time - sour cream, cheddar, jalapeño, green onion - but blue cheese and chives would be really fun.
Time: 45 minutes
Serves: 4
Ingredients
1 carton chicken stock
1 lb sausage like mild italian or classic everyday
2-3 tablespoons avocado or olive oil
1/2 medium yellow onion, diced
2 leeks, cleaned and thinly sliced
1/2 lb Yukon gold or yellow baby potatoes (about 2 cups diced)
Corn:
1 standard bag frozen sweet yellow corn, or
5 ears fresh corn, kernels cut from the cob
1 canned chipotle pepper in adobo, plus a little adobo sauce
1 tablespoon dijon mustard
1/2 cup heavy cream
Salt + pepper to taste
For serving:
Sliced green onion
Freshly grated white cheddar (blue cheese would be fun too!)
Fresh cilantro
Sour cream
Jalapeño
Instructions
Heat a tablespoon of olive oil in a Dutch oven or other heavy-bottomed pot over medium heat. Once shimmering, add the sausage.
Break the sausage into bite-sized pieces as it cooks, but don’t stir constantly. Letting it sit for a minute or so between stirs will help it develop crispy, browned edges.
If the sausage begins sticking, add a small splash of broth to loosen it. Once browned and cooked through, transfer the sausage to a bowl and keep covered. Don’t clean out the pot — those browned bits add flavor.
Reduce the heat to medium-low. Add the onion and leek and cook for 2–3 minutes until softened.
Once the onion is translucent and softened, add a splash of broth and scrape up any browned bits from the bottom of the pot. Add a pinch of salt and pepper.
Add the corn and diced potatoes and another small splash of broth. Stir, cover, and cook for about 3 minutes. For even more corn flavor, scrape the cobs with the back of your knife after removing the kernels and add any milky pulp to the pot.
If anything starts sticking or browning too quickly, lower the heat.
Add the rest of the chicken stock into the pot. Place 3 of the corn cobs into the pot, this adds more flavor to the broth. Bring to a simmer and cover for about 10 minutes to let everything get really soft.
Remove the corn cobs. Transfer about 2 cups of the corn and potato mixture to a food processor or blender. Add in the chipotle pepper and a spoon of adobo sauce. Blend for 60 seconds, until its smooth. Stir it back into the pot along with a tablespoon of dijon mustard and bring to a low simmer.
Add the cooked sausage back to the pot along with the heavy cream.
Simmer on low for a couple of minutes. Taste and add salt or pepper as needed. Turn the heat off.
Divide into bowls and finish with your preferred toppings.
Enjoy! Let me know what you think or if you have any questions in the comments below.
all my best, Anna